Salmon onigiri

Method

1. 1

   Step 1

   Rinse the rice until the water runs nearly clear, then cook with the water in a rice cooker (opens in a new tab) or covered pan. Leave to steam, covered, for 10 minutes.

   • 20 min
   • Rice cooker (opens in a new tab)
2. 2

   Step 2

   Meanwhile sprinkle the salmon (opens in a new tab) with a pinch of salt and grill under a hot grill until cooked through and lightly charred. Cool, remove skin and bones, and flake.

   • 10 min
   • 250°C · grill / broiler
   • Oven (opens in a new tab)
   • Baking tray / sheet (opens in a new tab)

   Food safety: Cook salmon until it flakes and reaches 63 °C.

   

3. 3

   Step 3

   Wet your hands, rub them with a little salt and take about 130 g of warm rice. Make a dip in the centre, add a spoonful of salmon (opens in a new tab) and close the rice over it.

   • 10 min
4. 4

   Step 4

   Press firmly but gently into a triangle, turning between cupped hands. Repeat to make 6.

   • 5 min
5. 5

   Step 5

   Wrap a nori (opens in a new tab) strip around the base just before eating so it stays crisp. Sprinkle with sesame seeds (opens in a new tab) if you like.

   • 2 min